The sugar in chocolate is dissolved, right? So there aren't any granules in the final product. They already mix air into most cheap chocolate-like candy products.
No, not fully dissolved. The sugar grain size is what determines smooth vs gritty mouth feel. There are micrographs on the harvard wiki, and in my video, linked from another comment https://news.ycombinator.com/item?id=13087023
There are porous aggregate sugar grains already in use. It's not that they're full of air, just smaller than usual particles (so they dissolve faster) roughly clumped into normal sized agglomerations.
